Research on Compound Bone Oyster Sauce and its Development

Chao Jin Wang; Hone Lei Xu; Lu Jing Zhang; Zhen Zeng; Yao Guang Zhong

doi:10.4028/www.scientific.net/AMR.887-888.516

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Research on Compound Bone Oyster Sauce and its Development
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 887-888Research on Compound Bone Oyster Sauce and its...

Research on Compound Bone Oyster Sauce and its Development

Abstract:

This experiment applies orthogonal test to determine the proportion of concentrates of herbal medicine, and the final product meets the standard of GB5009, 392003. The test of microorganism and expired date represents that the oyster sauce can restrain bacteria and prolong its shelf lives. The final product can also clear heat and improve the immunity.

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Periodical:

Advanced Materials Research (Volumes 887-888)

Pages:

516-519

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.887-888.516

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Online since:

February 2014

Authors:

Chao Jin Wang, Hone Lei Xu, Lu Jing Zhang, Zhen Zeng, Yao Guang Zhong*

Keywords:

Compound, Development, Oyster Sauce

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* - Corresponding Author

References

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